Get: -   4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
- Â Â Kosher salt and black pepper
- Â Â All-purpose flour, for dredging
- Â Â 6 tablespoons unsalted butter
- Â Â 3 tablespoons extra-virgin olive oil, plus more as needed
- Â Â 1 shallot, peeled and sliced lengthwise
- Â Â 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
-   ¾ cup chicken stock
- Â Â 4 teaspoons drained capers
- Â Â Coarsely chopped fresh parsley, for garnish (optional)
Do: - Â Â Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
-   In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
- Â Â Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
-   Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Â Â Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
- Â Â Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.
Tips from Doron: - i reduced the sauce too much and didn't have enough volume to coat the noodles + veg i added: i shoudl have / could have added more in the moment but wasn't really thinking-- would use more
- oh and i did 50/50 broth + white wine rather than just broth
Reference: - https://cooking.nytimes.com/recipes/1019883-chicken-piccata
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